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Editorial Reviews

Review

Wilo Benet blew me away at first meeting: he is an exciting innovator in Puerto Rican cuisine. True Flavors is more than a terrific collection of recipes; it is a guide into the very heart of Puerto Rico's amazing cuisine. True Flavors is a classic. --Juliette Rossant, author of Super Chef

His light and refreshing interpretations of the traditional recipes of Puerto Rico make them accessible and inspiring for today's home cook. This inspsiring book is filled with Chef Benet's infectious enthusiasm and the stunningly beautiful photographs are a feast for the eyes. --Chef Michael Lomonaco, Porter House, NY

Wilo Benet is one of the great chefs of Puerto Rico and in this book he brings the world of traditional Puerto Rican flavors and dishes into your home. ... His comprehensive collection (allows you) to experiment with and experience all the true flavors of Puerto Rico. --Chef Eric Ropert, Le Bernardin, New York
--This text refers to an out of print or unavailable edition of this title.

About the Author

Wilo Benet is an award-winning Puerto Rican chef whose flagship restaurant, Pikayo, is a magnet for culinary trips to the island. He has appeared at the James Beard Foundation; Aspen Food Festival; tv's Food Channel and has been featured in the New York Times, Conde Nast Traveler, Gourmet Magazine for his Latino Cuisine.
--This text refers to an out of print or unavailable edition of this title.

There are two truly wonderful books on Puerto Rican cuisine sold at Puerto Rico's famous island fortress in San Juan called El Morro: Carmen Aboy Valldejuli's PUERTO RICAN COOKERY (1980) and now Chef Wilo Benet's PUERTO RICO TRUE FLAVORS (2009). Both books are available in Spanish language editions -- Cocina Criolla and Puerto Rico Sabor Criolla, respectively -- and together both books present culinary foodies an encyclopedic introduction to Puerto Rican cuisine.

Both books have different strengths. Puerto Rican Cookery (Cocina Criolla) offers a few more recipes than Puerto Rico True Flavors, and is divided into sections on Soups, Meats, Poultry, Fish and Shellfish, Eggs and Vegetables, Fritters and Croquettes, Pasta Dishes, Salads and Cold Dishes, Rice Dishes and Legumes [Beans], Cakes and Icings, Pies Custards and Creams, Coconut Deserts, Preserves and Other Deserts, Ice Creams Sherberts Sandwiches and Beverages, and Rum Drinks. In Puerto Rico, Puerto Rican Cookery was always mentioned to me by my Puerto Rican family as THE BEST BOOK on Puerto Rican cuisine. It's sole disadvantage was the lack of any photography.

Fortunately for foodies throughout the globe, Chef Wilo Benet's Puerto Rico True Flavors fills this immense gap beyond one's expectation. Puerto Rico True Flavors is an amazingly beautiful table book filled with brilliant traditional and nouvelle spins on traditional recipes that are voyeuristically presented to the reader pictorially, as well as verbally. The color photography in the book are phenomenally beautiful and plentiful. Almost every photo is page-sized and makes you drool and want to eat the pages.Read more ›

My wife is from PR and grew up eating all the good classic dishes. We own just about every PR food cookbook and this is the first that has pretty much everything she ate and still makes. Lots of photos and good instructions on making classics like Pasteles. Pick this one up while you can, you will not regret it if you enjoy PR food as much as we do.

This book is great. If you are looking to learn how to cook Puerto Rican cuisine this is the best book for you. It is written in a way that is very easy to understand, which takes away the fear that some may have in cooking a different cuisine. It is even helpful for those who have some cooking experience and helps you refine your skills. I highly recommend this book!!!

This is a wonderful book for any person that will like to learn the PuertoRican flavors. It is a good book for any Puerto Rican to learn to cook easily. The photos are excellent!!!! An gave us recepies from our grandmasthat we had forget. Since November 2007 I have buy 10-12 books for gifts to my friends and family and since it is in spanish around 6 books.It is just a delight reading and seen the images.THANKS WILO BENET FOR SUCH "PIECE OF ART".

I was pleasantly surprised with this book. The recipes are truly Puerto Rican cuisine and any twist the Chef Benet has put on the recipes do not change the integrity of the recipes we as Puerto Ricans are so familiar with but rather bring them to a more sophisticated level. For example, the "piñon" which traditionally is made in a rectagular pan, he has presented in single serving. I also discovered much to my surprise a couple of dishes I had never heard of (because I didn't attend K-12 in P.R.), "Jamonilla Guisada" which he says he ate in the PR school system's cafeteria. I know that when I lived in PR & was financially strapped, I did the same concept with "salchichas". Served w/white rice, it was cheap, tasty and served a family of four easily.When you read the introduction to this book you will realize, as I did, that Chef Wilo Benet, is a humble man, true to his roots and not affected by any fame he has gained through his career. That alone impressed me and when I read through his recipes...it was icing on the cake. I would absolutely recommend this book to anyone who loves unpretentious Puerto Rican Cuisine. I have always followed Carmen Aboy Valdejulli's recipes from "Cocina Criolla" which in my estimation, is the bible of Puerto Rican Cookery...and other books I have purchased purporting to be "Puerto Rican or Nuyorican" have fallen short...however I can say without a doubt that Wilo Benet's Puerto Rico True Flavors merits the acclaim it has gotten and should be a part of any true Puerto Rican kitchen.

The book is as amazing as his restaurants. It is really nice to be able to share true and accurate recipes from my island. I bought the english version to be able to show my friends when they ask for the recipies. I had the pleasure of meeting the chef and get my copy autographed which makes it even more valuable to me. The pictures also make it a very nice table book, not just sitting in the shelves with the rest of the cookbooks. I love the way he portrais himself and how he explain certain tasts as making pasteles and alcapurrias. Amazing book!!